Shahi Paneer – Cottage cheese served in a rich tomato-based gravy (without Onion Garlic)

Shahi Paneer – Cottage cheese served in a rich tomato-based gravy (without Onion Garlic)

Shahi dishes originated from the royal kitchens of the Mughals and were generally made of meat. The modern-day Paneer was also introduced to North India, by the Persians and Afghans, gradually it popularized in the rest of the country. According to Vedic literature, a form of paneer was known to the Aryans too which was made from the curdling of milk. However, it was considered taboo to curdle milk due to the high reverence they had for the animal it is produced from.

Paneer dishes are very popular in Indian restaurants and kitchens and are a delight for many especially vegetarians. The taste and texture of paneer is such that it blends with any gravy, salad or can be eaten as it is. It’s also a rich source of proteins. Of all paneer dishes, Shahi paneer holds an important place in the menu of restaurants and graces occasions like weddings, parties, and even prepared at home. And as the name suggests, it elevates the same richness, texture, taste, and flavor as any shahi dish.

I usually make shahi paneer the normal way with onion and garlic. But this simple and easy recipe without onion and garlic also turned out equally delicious. Tender chunks of paneer or cottage cheese dipped in a rustic tomato gravy base with cashews, melon seeds, and fresh cream is simply luscious.

Preparation time: 15 mins

Cooking time: 20 mins

Servings: 2-3 persons

Ingredients:

• 250 gms paneer
• 3 medium tomatoes
• 10-12 split cashews
• 1 tbsp melon seeds
• 1-inch ginger piece
• 1 bay leaf
• 1-inch cinnamon piece
• 2 green cardamoms
• 1 tsp cumin seeds
• 1 tsp Kashmiri chili powder
• ½ tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp cumin powder
• ½ tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp Kasuri methi powder (or Kasuri methi)
• 1 tbsp fresh cream/Malai
• 2 tbsp oil/ghee
• ¼ tsp sugar
• Salt to taste

 

Instructions:

• Soak the cashews and melon seeds in hot water for 15 mins. After 15 minutes, blend it into a smooth paste.
• Chop the tomatoes and ginger and puree in a blender. Keep aside.
• Cut the paneer into cubes and keep aside.
• Heat oil or ghee in a heavy-bottomed pan or skillet. Add, bay leaf, cardamom, cinnamon and, cumin seeds. Allow them to crackle and release the flavor.
• Pour the pureed tomato and ginger along with turmeric powder, Kashmiri chili powder, red chili powder, turmeric powder, cumin powder, coriander powder and sauté well until it releases the fat from sides.
• Next, add the cashew melon paste and sauté for another 2 to 3 minutes. Add the Kasuri methi powder or Kasuri methi and mix well.
• Now add the paneer cubes, fresh cream, and gently mix. Add about ½ cup of warm water, garam masala powder, sugar and let it simmer covered for another 5 mins.
• Serve piping hot with steamed rice or any Indian bread of your choice.

Tips:

• If using frozen paneer, thaw the paneer to room temperature and soak in warm water before adding to the gravy
• Increase or decrease the amount of chili powder as per your level of spiciness.
• Adding sugar is essential to balance the tanginess of tomatoes.